Mushroom bourguignon-style pie | Tesco Real Food

Ingredients

• 2 tbsp olive oil
• 12 shallots, peeled
• 2 medium carrots, peeled and cut into 2cm chunks
• 250g pack chestnut mushrooms, wiped clean and halved
• 200g button mushrooms, wiped clean
• 2 portobello mushrooms, wiped clean and cut into 2cm slices
• 6 sprigs thyme, leaves picked
• 2 sprigs rosemary, needles picked and finely chopped
• 2 bay leaves​
• 3 large garlic cloves, finely crushed
• 2 tbsp tomato purée​
• 1½ tbsp plain flour, plus extra for crimping
• 500ml red wine
• 1 vegetable stock cube, dissolved in 150ml boiling water
• 200g ready rolled puff pastry
• 1 medium egg, lightly beaten
• steamed greens, to serve